20070830

This month's collection of cocktail recipes gets a heavy dose of glamor, from the TV screen to the fashion runway to something between the covers. Our first recipe is from international model/magazine writer/cookbook author/TV personality Padma Lakshmi, host of Bravo television's "Top Chef."

In a small saucepan, bring the water, sugar and ginger to a boil. Simmer over moderate heat for 5 minutes. Strain the syrup into a large pitcher, pressing hard on the ginger. Let cool to room temperature. Stir in the lime juice, rum and the 2 cups of ice. Strain into ice-filled glasses and garnish with lime slices and cilantro. Makes 8 drinks.This cocktail was created for festivities surrounding New York's recent Fashion Week. It's made with Chambord Liqueur, a blend of raspberries, blackberries, vanilla and honey, made in France's Loire Valley.

• Chambord French Martini:

1 1/2 parts vodka 1/2 part Chambord 1/2 part pineapple juice

Shake ingredients with ice and strain into a martini glass.Our final recipe was created by celebrity chef Wolfgang Puck in honor of steamy-novel writer Jackie Collins' 25th book, "Drop Dead Beautiful," just released.

Muddle raspberries in a shaker with a splash of simple syrup. Add icem then the vodka and the lemonade. Squeeze juice of half a lime. Shake all ingredients vigorously. Add the club soda, then shake once more. Strain into a highball glass and garnish with a raspberry and the mint leaf.

Judging, arranged by Edward Hamilton, owner of the Ministry of Rum, took place at historic Arnaud's Restaurant in New Orleans. Sugar cane spirits were judged for their aroma, initial taste, body and finish on a scale of 1-25 for each attribute. Judges then added their scores for these attributes and gave a final rating which was used to calculate awards.

20070823

As if there aren't enough domestic vodkas flooding the U.S. spirits market, a distiller from the former Soviet republic of Kyrgyzstan is about to jump into the competition.

Arvin Director-General Beishenbek Oskonbaev told a news conference today that its Shpilka-label vodka will begin being distributed in Florida, Missouri, Oregon and Louisiana in September. It already is sold throughout Europe.

"Our products have participated in exhibitions abroad and received medals for their quality," Oskonbaev said. "In an exhibition in Brussels, Europeans came and tasted it. Then they came to sign a contract to buy our products. Our vodkas Shpilka and VIP have received medals at the United Vodka festival. (They) all want the Shpilka."

The name is Russian for "stiletto heel," and the target customer demographic is women. No price point was announced.

Ray Edwards, managing director of U.S. spirits importer Stiletto Brands, noted that women represent 52% of all U.S. vodka drinkers.

"The decision to bring Shpilka to the United States was because the design of the bottle was very beautiful, very feminine," Edwards said. "And the quality of the vodkas which we tried -- which are also Arvin products -- were such high quality that we felt very strongly that we could effectively target this demographic."

Meanwhile, a French ultra-premium vodka, Gold Flakes Supreme, soon will be available in select U.S. markets.

The quadruple-distilled vodka, made with 24-karat gold flakes and sold in perfume-style bottles, will retail in the $60 range for a 750ml bottle. It is handled by Shaw-Ross International Importers.

20070820

Anheuser-Busch is taking another step into the spirits field, filing with the federal government to trademark the name “Luzia,” which it describes as a cachaça product.

Cachaça is a rum-like Brazilian spirit made from sugar cane. Most rums are made from molasses, a byproduct of cooking sugar cane. Cachaça is the top-selling spirit in Brazil, and popular through Central and South America, and recently has been getting a bit of a foothold in the U.S. market.

Two years ago, A-B launched its first spirits product, a liqueur pairing called Jekyll & Hyde. Earlier this year it entered into a deal with Ku Soju Inc. of South Korea to distribute its soju, a sweet potato-based version of vodka. And, it already has trademarked Pomacai, a pomegranate/acair berry-flavored vodka as well as entering into a regional distribution deal with Vermont Spirits to handle some upscale vodkas.

20070819

The street was mobbed with people attending a huge outdoor chowder fest along the shore of the Hudson River in Troy, NY. I was there to help judge the competition, but it still was too early and the sun was getting a bit too much for me. So, I ducked into Ryan's Wake, a dark, cool tavern housed in a historic River Street brick building on the east bank.

What better sort of place to find some shade and a cooling drink at the same time? I ordered a gin-and-tonic, which I've always found a wonderful hot weather companion, with the herbals of the gin and the pleasing tartness of the tonic water sending waves of refreshment over the palate and anywhere else they happened to wander.

But, I thought, something was missing here. Not the bartendress's fault. I got what I had ordered. But I must have been feeling jaded because I wanted something with more complexity while still celebrating the summer season.

That's when I went home and found the missing ingredient -- a book I'd just received for a possible review. Author Nicole Aloni, caterer extraordinaire and author of several cookbooks and numerous cuisine magazine articles, has come up with "The Backyard Bartender: 55 Cool Summer Cocktails'' (Clarkson Potter Publishers, $16.95), a particularly interesting title this time of year and well into the autumn.

This is a perfect guide to warm-weather seasonal cocktails both for home and for bars and restaurants. It's got eye appeal, is organized for ease of reading, and contains much more than just the promised 55 recipes.

Aloni has created a fine guide for novice bartenders, chock full of instructions for setting up your home bar -- from "The Basic Mixology Bar'' to "The Mixologist's Dream Bar'' -- a glossary of cocktail terms, drink-making techniques ranging from the simplest (how to chill a glass) to the slightly more difficult (how to blend a drink), explanations of the various mixology tools, and even a collection of non-alcoholic cocktail recipes.

Each recipe lists not only ingredients and prep steps, but a succinct introductory note plus what type of glass to use, and what is needed for a garnish or a rim dressing.

Colleen Duffley's accompanying photographs help bring the finished drinks to life, as well as providing a visual yardstick to what your finished cocktails should look like.

Despite its title, this is a book for all seasons.

However, if you prefer to be visually led step by step rather than actually having to read, I'd recommend "Modern Mixology: Making Great Cocktails at Home: Vol. 1'' ($19.95). It's a video from O'Malley Productions, starring celebrity bartender -- "mixologist,'' as they prefer to be called these days -- Tony Abou-Ganim (left).

"Enjoying a fine cocktail is about the journey, not the destination. Drink in moderation,'' Abou-Ganim tells his viewers. He then goes on to walk them through the basic bar tools and techniques, and makes 20 different cocktails -- some of them classics, some of them modern inventions.

Abou-Ganim is a personable fellow who comes across on video as a mixologist who really likes what he does and wants everyone else to join in the fun.

The only drawback to the disc comes if you watch it at one sitting. Since each cocktail constitutes a separate lesson, you'll get some of the same instructions -- such as how to properly use a cocktail shaker -- over and over again. And, hearing some of Abou-Ganim's catch phrases 20 times in a row can be a bit much.

Those small quibbles aside, this is a video well worth putting in your entertainment collection.

The judging panel described Mainstay as "exceptionally clean on the nose … Lively attack in the mouth with a slight sweetness and some fine floral and fruity notes. More complex and full bodied than most. Very attractive and well distilled product ... Ends with bright, zesty, clean finish."

20070817

Glenmorangie is aiming to increase its share of the Scotch whisky market. So, what better way to start than sprucing up the old package?

As reported in The Scotsman, the West Lothian-based whisky group has unveiled a new brand identity as part of a "multi-million-pound" drive to boost its global presence and help it capture a bigger slice of the growing worldwide malt whisky market: a new "contemporary and stylish look, but still based on the drink's Gaelic roots," including sculpted new bottles, new packaging, a new emblem and a new product range.

The whisky's new emblem, the "Signet," was inspired by the Cadboll Stone, an ancient Pictish standing stone originally sited on the estate of Glenmorangie House in Ross-shire, close to where the whisky has been distilled since 1843.

Glenmorangie (the Gaelic expression for "Glen of Tranquility") also expanded its bottling operation at Broxburn, adding 10 jobs to increase its total bottling payroll there and at its other distilleries in Tain, Islay and Elgin to 400.

Simon Erlanger, Glenmorangie's sales and marketing manager, said malt whisky was one of the fastest-growing spirits categories in the world.

"This is a massive commitment by the company," he said. "We want to get more than our fair share of the newer markets but we also want to grow the market share in established markets."

20070816

With two strokes of his pen, Gov. Eliot Spitzer changed the liquor industry landscape in New York this week.

(1.) He signed into law a bill allowing liquor distilleries to hold tastings at their facilities, just as winemakers are allowed to do at theirs.

(2.) He signed a bill legalizing, for the first time since Prohibition was repealed, liquor auctions in the state.

Christie’s, the world's leading art business and a supporter of the new auction law along with the Distilled Spirits Council of the U.S. (DISCUS) which lobbied for it, immediately announced plans to hold the first liquor auction through NYWines Christie's.

“Having followed the passage of the bill very closely, we are now able to formally announce our plans for an auction to include collectible spirits this December. We are currently accepting consignments of vintage cognac, armagnac, Scottish, Irish and American whiskies, bourbon and other traditional spirits,” said Richard Brierley, head of Christie’s Americas Wine Sales. “Christie’s is pleased that the efforts of the Distilled Spirits Council have resulted in this positive change in New York state law.”

DISCUS estimates that millions of dollars in exclusive spirits sales -- and their concurrent sales taxes the state would have gained -- have been lost to London, Paris, Glasgow and other auction centers around the globe because of the auction prohibition.

Cressy noted that the new law also allows spirits tastings at the auctions, just as it is already allowed for wine auctions. Nationally, 17 states permit wine auctions, but, with the addition of New York, only eight allow spirits auctions.

The legislation, Senate Bill 3606, was sponsored by Sen. George Winner and passed the Senate 58-1 on June 19, and unanimously passed the Assembly the following day. It goes into effect 60 days after the governor’s signature.

20070813

For years we've been inundated with a new vodka of the week. Now, tequila is beginning to pick up the pace.

The latest "ultra premiums" are from Dos Lunas to augment its silver and reposado tequilas. Dos Lunas Añejo will be out in September followed by Dos Lunas Grand Reserve, a limited edition extra añejo, in November.

Creator Richard Poe, a native of El Paso, TX, released his first bottles of tequila in June of last year. He said the idea for having his own brand came during a visit to Telluride, CO, in 2005.

"I looked on the bar’s shelves and noticed premium vodkas, gins and other spirits … except there was no tequila,” Poe said. “It seemed to me that what that shelf needed was something new, something that could erase old stereotypes and be the next phase in tequila.”

His initial offerings were made through a cold-filtering process and double distillation, utilizing 100% blue agave grown on the Zapotlanejo, Jalisco, ranch.

The cocktail once known as a Vodka Sour now has gained popularity as the Lemon Drop.

Here's a link to a video lesson in making the drink from bartender Chris McMillian of the New Orleans Ritz-Carlton Hotel's Library Lounge. The hotel is located at 912 Canal Street, at the edge of the French Quarter. The how-to videos are updated with new recipes on a regular basis.

"Burnett's Pomegranate is a reflection of the growth of pomegranate within spirits," said Reid Hafer, Burnett's brand manager. "The Burnett's franchise has quickly capitalized on the desire across all spirits categories for flavors."

The launch of the new flavor will be supported by POS for both floor displays and shelf facings, as well as sales education materials. The Burnett's website () will also provide information and appetizing drink recipes for all the flavors.

20070804

Take Kai. As part of its Aug. 1 launch in the California market, after previous sales in Hawaii, publicists are hyping the fact that the Vietnamese product is made from a rare Asian rice and one of its versions is lychee flavored.

Now, that's an angle.

"We wanted to introduce Kai to a hip and diverse market," said company founder Marcus Bender. "California encompasses the spirit of the word Kai, which means 'sea' in Hawaiian, 'pleasure' in Japan and 'happy gathering' in China. Because California is a melting pot of many ethnic restaurants, bars and clubs, we believe Californians will embrace the personality and uniqueness of Kai Vodka. The vast market here enables us to penetrate a crowded field and provide Californian consumers with a unique option."

The basic Kai vodka is made from yellow blossom rice grown exclusively along the Red River Delta in Vietnam. The lychee-flavored version takes advantage of the sweet flavor of the fruit, with hints of orange blossom, roses and spice.

20070802

ShotPak, the Irvine, CA, maker of ready-to-drink cocktails, has been confined essentially to its home state. That is changing, with statewide distribution in Connecticut marking its move eastward.

The company's products are packaged in single serving, lightweight, break-resistant, recyclable plastic pouches with a built-in pouring spout. It is expected they'll be available in most major American markets by the end of the year.

ShotPak's line of vodka cocktails -- Sour Apple, Purple Hooter, Lemon Drop and Kamikaze -- will be joined by a new line of straight vodka, rum, whiskey and tequila shots called STR8UP.

20070801

Summer garden abundance is the common theme in this month's "What will they ..." installment.I'm a big fan of cucumbers. The water-laden vegetable is one of our more versatile items, good raw in slaws, salads or all by themselves. They're also great for infusing into vodkas, tequilas and non-alcoholic drinks.

Thus, Texas chef Tim Love's Jalapeño Cucumber Margarita (seen here) caught my eye when it was featured in a Forbes.com story on offbeat margarita recipes.

Pour the serum into the martini glass. Into a shaker, pour the vodka, liqueur and a full pint-glass of ice. Cover and shake until the contents are white and foamy. Strain into the martini glass and garnish with the lavender.

Put the mint leaves in the bottom of a highball glass. Add the simple syrup and lime juice and muddle well. Fill the glass with crushed ice. Add the rum and club soda and stir briefly. Add the lime wedge. Serves one.